Description
If you’re a fan of rich, fudgy brownies and can’t resist the caramelized magic of Biscoff, these Gooey Biscoff Brownies are your dream come true. With a deep chocolate base, luscious swirls of Biscoff spread, and surprise chunks throughout, each bite delivers a gooey, indulgent experience that’s impossible to forget.
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Ingredients
For the Brownie Batter:
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1 cup unsalted butter (melted)
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1½ cups granulated sugar
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½ cup brown sugar (for extra gooey texture)
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3 large eggs
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1 tsp vanilla extract
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¾ cup all-purpose flour
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1 cup unsweetened cocoa powder
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½ tsp salt
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½ cup semi-sweet chocolate chips (optional but highly recommended)
For the Biscoff Layer:
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¾ cup Biscoff spread (cookie butter), slightly warmed
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½ cup Biscoff cookies, roughly crushed (optional for crunch)
Instructions
Step 1: Prep the Pan & Oven
Preheat your oven to 350°F (175°C).
Line a square baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add eggs one at a time, whisking well after each.
Stir in the vanilla extract.
Step 3: Add the Dry Ingredients
Sift in the cocoa powder, flour, and salt.
Use a spatula to gently fold the ingredients together until just combined.
Avoid overmixing to keep the brownies tender.
Fold in chocolate chips if using.
Step 4: Layer the Brownie & Biscoff
Pour half of the brownie batter into the prepared pan and smooth out evenly.
Dollop half of the warmed Biscoff spread over the batter in spoonfuls.
Add remaining brownie batter on top and spread evenly.
Drop spoonfuls of the remaining Biscoff on top and use a butter knife to swirl it through the batter.
Sprinkle crushed Biscoff cookies on top if using.
Step 5: Bake to Perfection
Bake for 28–35 minutes, depending on your oven and pan size.
The center should be just set with a slight jiggle for that gooey texture.
Insert a toothpick—some moist crumbs are okay, but it shouldn’t come out with raw batter.
Step 6: Cool and Slice
Let the brownies cool in the pan for at least 30–45 minutes.
Lift out using the parchment overhang and transfer to a cutting board.
Slice into squares using a clean, sharp knife. Wipe between cuts for clean edges.
Notes
- Warm the Biscoff – Microwave it for 10–15 seconds for easier swirling.
- Use Room Temperature Eggs – They blend better and help with texture.
- Let Them Cool – As tempting as it is, cooling helps set that gooey center.
- Don’t Overbake – Pull them out when the edges are set but the center is still soft.
- Chill for Cleaner Slices – Pop in the fridge for 30 minutes if you want sharp, bakery-style cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American